Stability and biotransformation of various dietary anthocyanins in vitro

Jens Fleschhut1, Frank Kratzer1, Gerhard Rechkemmer2, Sabine E. Kulling3
1Institute for Nutritional Physiology, Federal Research Centre for Nutrition and Food, Karlsruhe, Germany
2Dept. of Food and Nutrition, Technical University of Munich, Munich, Germany
3Dept. of Food Chemistry, Institute of Nutritional Science, University of Potsdam, Potsdam–Rehbrücke (Nuthethal), Germany

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